Sauteed Green Beams With Mustard Vinaigrette
A classic vegetable side, green beans pair well with meat, chicken, and fish so this is a great, simple recipe to have in your back pocket to whip up quickly. Green beans are low-carb, keto-friendly, and delicious when crunchy, but they run the risk of getting overcooked fast.
Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 1 small shallot minced
- 1½ teaspoons whole-grain mustard
- ¾ teaspoon red wine vinegar
- ¼ teaspoon minced fresh thyme
- ⅛ teaspoon table salt Pinch pepper
- 8 ounces green beans trimmed
Instructions
- Whisk 2 tablespoons oil, shallot, mustard, vinegar, thyme, salt, and pepper together in bowl; set aside.
- Heat remaining oil in 12-inch nonstick skillet over medium heat until shimmering. Add green beans and 2 tablespoons water. Cover and cook, without stirring, until green beans are bright green and almost tender, about 5 minutes.
- Uncover and continue to cook, stirring occasionally, until green beans are spotty brown, 3 to 4 minutes; transfer to serving platter. Whisk vinaigrette to recombine, then drizzle over green beans. Season with salt and pepper to taste. Serve.